Reprint.

    It is the rare culinary practice that makes less seem like more, and by which small amounts of food feed many.For centuries the Chinese have carried their woks to all corners of the earth and re-created stir-fry dishes, using local and sometimes nontraditional ingredients. The old expression: "One wok runs to the sky’s edge" means "one who uses the wok becomes master of the cooking world." And as the wok user becomes master of the cooking world, so does he become master of the stir-fry, one of the greatest techniques of Chinese cookery. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years. In Stir-Frying to the Sky’s Edge, James Beard Award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than 80 stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of such beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans. In honoring the traditions of her cultural ancestors who traveled the globe, Young offers delectable crossover recipes for Chinese Jamaican Jerk Chicken Fried Rice, Chinese Trinidadian Stir-Fried Shrimp with Rum, Chinese Burmese Chili Chicken, and Chinese American Shrimp with Lobster Sauce. Expert home cooks and professional chefs teach you the foundations of stir-fry mastery in the modern kitchen—everything from how to choose, season, and care for a wok and the best skillet alternative; the importance of marinades and the proper technique for slicing meat and poultry for optimum tenderness; to how to select and handle Asian vegetables; ways to shortcut labor-intensive preparations; and tips on how to control heat and choose the best cooking oil. Fascinating personal portraits illustrate how stir-frying is not just a cooking technique but a vital element of China’s rich culture. With this book, Grace Young has created the authoritative guide to stir-frying, a work that is at once rewarding and beautiful, much like the technique of stir-frying itself.

    Now she's turning her attention to improving our vocabulary—one word at a time—with Grammar Girl's 101 Words Every High School Graduate Needs to Know.Not sure whether your post-high school vocabulary is up to snuff? This handy reference guide is a great starting point for ensuring you know the words that will help you impress your college professors, hold your own among your peers, write killer papers, and simply sound articulate—a skill that will benefit you for years to come.Full of clear, straightforward definitions and fun quotations from luminaries such as J.D. Salinger and Susan B. Anthony, to characters such as Marge and Homer Simpson, this highly-useable guidebook gives you the confidence to succeed and sets you up for a lifetime of success.

    Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly.  Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.

    Although the structure of the parent volume has been preserved so that reference to it can easily be made, this grammar has been especially written to take into account the needs of advanced students of grammar in colleges and universities.

    It shows, through basic vocabularies, family resemblances of languages—Teutonic, Romance, Greek—helpful tricks of translation, key combinations of roots and phonetic patterns. It presents by common-sense methods the most helpful approach to the mastery of many languages; it condenses vocabulary to a minimum of essential words; it simplifies grammar in an entirely new way; and it teaches a languages as it is actually used in everyday life.But this book is more than a guide to foreign languages; it goes deep into the roots of all knowledge as it explores the history of speech. It lights up the dim pathways of prehistory and unfolds the story of the slow growth of human expression from the most primitive signs and sounds to the elaborate variations of the highest cultures. Without language no knowledge would be possible; here we see how language is at once the source and the reservoir of all we know.

    Avoidingtraditional thesauruses’ mundane synonym choices,Peter E. Meltzer puts each word—whether it’s protrepic,apostrophize, iracund, or emulous—in context by usingexamples from a broad range of contemporary books,periodicals, and newspapers. His new introductionmakes the case for why we should widen our vocabularyand use the one right word. This groundbreakingthesaurus remains a unique venture, one that enrichesyour writing while helping you find the perfect word.

    It includes a full account of Tolkien the linguist, as well as telling how to write all the languages, with guides to grammar and pronunciation, and a complete dictionary of the fourteen languages.Here is a book to deepen and enhance our enjoyment of those classics of Middle-earth, The Hobbit, The Lord of the Rings, and The Silmarillion.Ruth Noel teaches remedial and developmental reading in Riverside, California. She is the author of The Mythology of Middle-earth, on the relation between The Lord of the Rings and European myth in general. "The author is convincing and fascinating as she connects Tolkien's fantasies with the hallowed myths of other cultures." - Publishers Weekly

    

    But how did it evolve? How did a language spoken originally by a few thousand Anglo-Saxons become one used by more than 1,500 million? What developments can be seen as we move from Beowulf to Chaucer to Shakespeare to Dickens and the present day? A host of fascinating questions are answered in The Stories of English, a groundbreaking history of the language by David Crystal.

    The 501 most commonly used Russian verbs are listed in table form, one verb per page, and conjugated in all tenses, identified by English infinitive forms. Verbs are both regular and irregular, and are presented alphabetically for easy reference in the Cyrillic alphabet. Added material related to verbs and verb usage is also presented, including lists of hundreds more regular verbs, idiomatic verb usage, and more.

    Topics include word order, time, nouns, verbs, adjectives, word choices with verbs and adverbs, and letter writing. The simple format has one goal: quick mastery and growing confidence.Qin Xue Herzberg, a graduate of Beijing Normal University, has taught Chinese for decades and has been an upper-level Chinese professor at Calvin College for ten years.Larry Herzberg did his PhD work in Chinese and founded the Chinese language programs at Albion College and Calvin College.Qin and Larry live in Grand Rapids, Michigan, and are co-authors of the popular China Survival Guide as well as the recently released Chinese Proverbs and Popular Sayings.

    Introduces the sub-fields of linguistics: the sounds of language, grammar, semantics, language change, psycholinguistics, sociolinguistics, language and culture.

    You don't need a sock drawer that brings you joy or a kitchen from a design magazine; what you do need is to be organized enough to feel in control and serene. Organized Enough offers a ground–breaking, science–driven method for maintaining organization: it addresses not just the steps of decluttering but also of developing the habits to stay clutter–free. Amanda Sullivan shares the method that has brought great success to her clients—from celebrities to hoarders. With seven concepts to help you define your goals and seven essential habits to keep chaos and clutter at bay, you will learn to reframe how you think about your space, your stuff, and your life.

    The Suburban Micro-Farm will show you how to grow healthy food for your table in only 15 minutes a day, proving that you can have a garden even on a limited schedule. With tips for creating an edible and ecologically friendly landscape, learn how to garden while maintaining aesthetics. You'll find simple tricks for growing food even in the worst yards. Worried about follow-through? This book is a gold mine of life hacks, guides, and tools to help you reap a harvest as well as a sense of accomplishment for your efforts.